White Asparagus with Prosciutto and Basil Cream
For the basil cream: Whisk the yogurt and crème fraîche together. Very finely chop the basil, add to the yogurt mixture along with the lemon juice and season with salt and pepper.
For the asparagus and prosciutto: Peel the asparagus and snap off the woody ends. Fill a shallow pan with about 5 cm (approximately 2 inches) water and bring to a boil with the butter, 1 teaspoon salt and 1 teaspoon sugar. Reduce the heat to low, add the asparagus and cook for about 20-25 minutes, until fork-tender. Drain. Peel the eggs and cut in half. Arrange the asparagus, eggs and prosciutto on serving plates. Serve drizzled with basil cream.